Bacon & Egg Wraps
From the October/November 2016 issue Serves 2 Ingredients 4 basil leaves, finely chopped (optional) 3-4 TBSP mayonnaise 4 large Bibb lettuce leaves 2 medium Roma tomatoes, thinly sliced 3 large
In-a-Bowl Egg Roll
From the August/September 2016 issue Serves 4 Ingredients 2 TBSP extra-virgin olive oil or coconut oil 1 pound ground turkey 1 medium yellow onion, chopped 1 small head of green
Grilled Seafood Skewers with Caesar Kale Slaw
From the August/September 2016 issue Serves 4 Ingredients For the seafood skewers: 2 TBSP fresh lemon juice 2 TBSP extra-virgin olive oil 2 garlic cloves, minced or finely grated 1
Almond-Crusted Chicken Nuggets with Roasted Squash & Leeks
From the August/September 2016 issue Serves 4 Ingredients For the vegetables: 1 large butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 6 cups cubed squash) 5-6 medium leeks,
Mediterranean Turkey Burgers with Cauliflower Tabbouleh
From the August/September 2016 Serves 4 Ingredients For the tabbouleh: 1 medium cauliflower, cored and broken into florets 2 medium celery stalks, diced 1 medium Roma tomato, seeded and diced
Homemade Tortillas
From the August/September 2016 issue Makes about 10 Ingredients 4 large eggs 1-1/2 cups canned coconut milk (full fat) 2 TBSP extra-virgin olive oil (plus more for cooking) 1-1/3 cups
Grilled Steak Fajitas with Homemade Tortillas
From the August/September 2016 issue Serves 4 Ingredients 1/3 cup fresh lime juice (from about 5 limes) 1/4 cup extra-virgin olive oil 3 garlic cloves, minced or finely grated 1
Baked Marinated Chicken Thighs with Caesar Kale Slaw
From the August/September 2016 issue Serves 4 Ingredients 2 pounds bone-in, skin-on chicken thighs 3 TBSP coconut aminos 2 TBSP honey 2 TBSP extra-virgin olive oil (or 1 TBSP extra-virgin
Taco Salad Jars
From the August/September 2016 issue Makes 4 Ingredients 1 TBSP extra-virgin olive oil 1 pound lean ground beef 1 TBSP chili powder 1 tsp ground cumin 1 tsp onion powder
Beef & Vegetable Chili
From the August/September 2016 issue Serves 4 Ingredients 2 TBSP extra-virgin olive oil 1-1/2 pounds lean ground beef 1 medium yellow onion, chopped 2 medium carrots, chopped 2 garlic cloves,
